Here’s a comfort plate. Chicken and rice with some hot gravy. A take on chicken marsala but with shaoxing wine. Shaoxing wine can be bought at most grocery stores but can also be replaced with sherry cooking wine. When cooking chicken thighs in a cold pan, it helps give you a crispier skin. Just start the thighs on low heat and slowly render that chicken skin until crispy. Don’t touch it or flip it until it’s ready. Once the moisture is cooked out of the chicken skin, the skin will release itself from the pan and you’ll have a nice crispy chicken thigh.
When cooking the mushrooms, you’ll also want to cook out all the moisture so you have a very concentrated mushroom flavor which will yield a very mushroom sauce. 🍄
Recipe:
Serves 2-4
Time: 1 hour
2 lb boneless skin on chicken thighs
Kosher salt and black pepper
Mushroom powder, optional
12 oz sliced mushrooms. I used a mixture of shittake and cremini
4 garlic cloves, thinly sliced
1 thyme sprig
1 Tbsp all purpose flour
1/4 cup shaoxing rice wine
1/2 cup chicken stock
1 Tbsp soy sauce
3 Tbsp chives
Steamed rice, for serving
Season chicken thighs with salt, black pepper and mushroom powder.
In a cold pan, add chicken thighs skin side down. Turn heat on to medium low and cook until chicken skins have detached itself from the pan. It’ll take time, be patient, the skin will release when it is ready. About 10-15 minutes. Flip chicken over and cook until chicken is about 185F internal temperature. Another 5-10 minutes. Remove chicken from pan and set aside.
Add mushrooms to pan and cook until all the water is removed and the mushrooms begin to brown. About 10 minutes.
Add in garlic and thyme. Cook for another 2 minutes, until garlic is aromatic.
Add in flour and coat the mushrooms. Pour in shaoxing wine. Scrape all the fond. Add in chicken stock and cook until sauce has thickened. Add in soy sauce. Simmer on low for at least 5 minutes to cook flour. Add a Tbsp of water/stock at a time if the sauce is too thick.
Pour mushroom sauce over reserved chicken thighs and serve with steamed rice. Top with chives.
Do you use oil in the pan?
Where does the soy sauce come in?